Mediterranean Bean Salad

1 cup dried cannelini beans 

1 cup dried kidney beans  

¼ cup Fresh Thyme extra virgin olive oil 

1 Tbsp. lemon zest 

¼ cup fresh lemon juice  

1 Tbsp. refrigerated garlic paste  

½ tsp. Fresh Thyme fine sea salt 

¼ cup Italian parsley, finely chopped 

½ cup lemon hummus, divided  

8 small radicchio leaves, torn if needed 

1 cup cherry tomatoes, quartered 

1 cup English seedless cucumber, thinly sliced 

1 cup red onion, thinly sliced 

2 cups lightly packed Fresh Thyme organic baby spinach & baby kale mix 

1. Soak and cook gigante beans and kidney beans according to package directions; drain; set aside.  
2. In a large bowl, whisk together olive oil, lemon zest and juice, garlic paste, and salt; whisk in parsley. Add cooked gigante and kidney beans; stir until combined. Cover and refrigerate for 1 hour or up to overnight.  
3. In each of 4 (16-oz.) wide-mouth canning jars, layer 2 Tbsp. hummus, 2 radicchio leaves, ¼ cup bean mixture, ¼ cup tomatoes, ¼ cup cucumber, ¼ cup red onion, and ¼ cup bean mixture. Top each with ½ cup spinach & kale; drizzle with any remaining dressing from the bean mixture. Cover with jar lids. Refrigerate up to 3 days. 

Each serving contains: 400 calories, 22 g fat, 2 g saturated fat, 0 g trans fat, 0 mg cholesterol, 560 mg sodium, 46 g carbohydrates, 15 g fiber, 6 g sugar, 15 g protein. Daily values: 0% vitamin D, 8% calcium, 20% iron, 30% potassium.